With apologies to Uncle Jessee I posted this on a wrong forum first I learned of this recipe years ago from a post by Carolina Shiner on Home Distilling sister site. Very simple sugar type mash with cornflakes added for flavor. Ends up tasting like a good corn whisky. Here is what I do with the recipe. Started a fresh batch yesterday.

5 gallons of warm, not hot water [approx 100 degrees]12.5 lbs sugar [about]1 big box of cornflakes crushed/ground into a fine-ish meal. Best if you have a blender or food processor. I love my wife she lets me use hers. You can also use an old fashioned rolling pin and crush them up. I like to use frosted flakes myself.Red Star Champagne yeast.How to: place ground up cornflakes in your mash bucket. Add about 1/2 of the sugar. Add about 2 gallons of the warm/not hot water. I take mine right out of the hot water tap. We are on well water so chlorine is no problem. Stir until sugar is dissolved. Add more water and the rest of the sugar until you get 5 gallons. Stir well. Be sure temp is a little below 100 degrees. Add yeast and stir for a minute or so so its distributed throughout the solution. Cover it up as you would normally do and in about 2 weeks you will have some fine stuff to run through your still.For inquiring minds...my wash temp was 94 degrees yesterday and it was bubbling like crazy after 4 hours. Had formed a little cap on top. I stirred it up really good once more and left it alone overnight. This morning it was at 80 degrees and still bubbling. Good luck and best wishes to all. This is a good recipe. One-Eyed Jack Carter

Not to continue to point out what should by now be obvious but 12.5 pounds of sugar, plus corn flakes, in a 5 gallon wash is going to have a potential yield of ~18% ABV... That's just too high and will likely impart off tastes and flavors that wouldn't be produced if the potential ABV was kept at or below 14%... You'll end up with more foreshots, heads, and tails, proportionately while having less hearts, proportionately... The greed factor never favors the better aspects of any process... And using champagne yeast won't mitigate that fact...

Thanks fellas for all the input. I been making this same recipe for years now with no problems. After stilling it has always been smooth as a baby's bottom with nothing but good tastes and compliments from those who had a sip. Next time I'll try it your way, OK. Jack

"I get 180 proof whisky from my copper line still...if the whisky don't kill me then the Sheriff will." song- Livin'on Moonshine and the Blues by One-Eyed Jack Carter

Hey Fellas. Ran it low and slow like always. By final dilution I had 8 quarts of 90 proof. It was smooth and flavorful with no after tastes. I have enjoyed a wee dram the last 3 nights. Thanks for all the input. BTW- I did set back 3 qts in oak to set for awhile. Already starting to look good. Jack.

"I get 180 proof whisky from my copper line still...if the whisky don't kill me then the Sheriff will." song- Livin'on Moonshine and the Blues by One-Eyed Jack Carter

DAng Jack thats a lot from 5 gallons of wash? The wash must have been around 25%-30% to produce 8 quarts, aafter tossing the fores and making your hearts cut from heads and tails?

I only get about 8 or 9 guarts of 170 P from a 15 gallon batch of my wash, and i only save maybe 4 quarts of the hearts for aging and then diluting. The rest get reran at a later time to make ethanol for the girlie drinks, Ameretto, hotdam, lemon drops, etc.